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Mini Egg Cups

A Healthy Make-Ahead Breakfast. Total Time: 20 minutes Serves: 24 mini egg cups Notes: Easy egg cups you can refrigerate or freeze for make-ahead breakfasts. Source:


  • 6 eggs beaten
  • 1/4 cup low fat cottage cheese
  • 1/4 cup diced green chilies
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. milk

Step 1

Preheat oven to 180 degrees. Spray mini muffin tin well with cooking spray and set aside.

Step 2

In a medium sized mixing bowl (I like to use my Le Creuset mixing bowl with a pouring spout) mix together all the above ingredients. Pour into mini muffin cups and bake in preheated oven for 15-20 minutes or until cooked through.

Step 3

Let cool and then carefully extract from pan. Serve and enjoy!

*Can also put in a plastic container and refrigerate or freeze for future breakfasts. Just pop in the microwave for a few seconds to reheat and eat!